Vegan Nachos

Omnom-Vegan-Nachos

It’s Valentine’s Day! If you’re obliged to do something with bae, what better way to share your love than with a giant, steamy plate of nachos? And if you’re a single pringle, what better way to celebrate than with a giant, steamy plate of nachos?

These nachos are hot and spicy and taste hella naughty, but the best part is, they’re absolutely not. All of your ingredients are vegetables and spices, so start heaping another portion on your plate like you knew you were going to all along.

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Ingredients 

For the queso dip

1 butternut squash (blended)

1 yellow onion

4 tbsp nutritional yeast

3 tbsp plain flour

1 tsp chili powder

1 tsp paprika

Pinch salt

3 tbsp olive oil

½ cup vegetable broth

110 ml vegetable broth

1 can chopped tomatoes

3 garlic cloves

2 jalapenos

Half a lime

For the topping

Sriracha

Kidney beans

Avocado

Coriander

1. Prepare the butternut squash by cutting off the top and bottom. Cut into discs and remove the skin from the outside with a knife. Chop your disks into 2cm cubes.

2. Heat a pan of water and let your butternut squash simmer over the bubbling water in a bowl for 15 mins. Put a lid on that fucker to speed up the process.

3. While you’re waiting for the butternut squash to soften, dice the onion.

4. Once the butternut squash is all tender, chuck it in the blender with your diced onion. Blend until it looks smooth.

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5. Mince together the jalapenos and garlic. We got all fancy and used a mortar and pestle, but if you don’t have one just chop it up as finely as you can, or whack it in a blender. No biggie.

6. Now mix together the flour, paprika and chilli powder in a little bowl and leave it to the side.

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7. Heat the olive oil in a pan and add the flour mixture. Stir for around 1 minute.

8. Slowly add the vegetable broth and mix together with a whisk. It’s gonna look a bit lumpy and like you’ve potentially fucked it all up, but you haven’t. Keep going.

9. Once all the vegetable broth is absorbed, add the can of chopped tomatoes and keep stirring until it looks smoother.

10. Now add the butternut squash mix, garlic, jalapeños, nutritional yeast, lime juice and salt. Stir it together and turn the heat down to a simmer for five minutes.

11. While the queso is simmering, chop up an avocado and mix with a small amount of lime juice and some sea salt.

12. Heat some kidney beans in a pan, seasoned with salt, pepper and a sprinkle of paprika.

13. Once the queso is ready, pour over a pile of nachos. Top with avocado and the kidney beans and a healthy amount of sriracha.

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Notes: The nacho ‘cheese’ sauce is based on Thug Kitchen’s amazing queso dip.

RecipesHelena Murphy